Publication | Open Access

Relationship between Formulation, Gelation Kinetics, Micro/Nanostructure and Rheological Properties of Sodium Caseinate Nanoemulsion-Based Acid Gels for Food Applications

Materials ScienceBiopolymer GelFood ColloidEngineeringFood ApplicationsRheological PropertiesMicroemulsionRheologyFood EngineeringGelation KineticsSol-gel SynthesisEmulsion